Venison Steak Sharing Platter

Ingredients

• 1 pack Silver Fern Farms Venison Steaks
• 2 tsp horopito seasoning
• ½ radicchio
• 100g blue cheese
• 2 firm pears, sliced
• 100g walnuts
• 125g blackberries
• Thyme and rosemary sprigs
• Crusty bread, to serve

Roasted Baby Beets:

• 400g baby beetroot
• 2 garlic cloves, sliced
• 2 sprigs fresh thyme
• 2 Tbsp olive oil

Horseradish Cream:

• ½ cup sour cream
• 2 Tbsp horseradish, grated

Method

Preheat the oven to 180°C fan bake.

Place the baby beetroot, garlic and thyme in the centre of a large piece of aluminium foil. Drizzle with olive oil and season with salt and pepper. 

Add 1 Tbsp of water. Fold up the sides of the foil and seal to form a pouch.

Bake in the preheated oven for 25 - 30 mins until the beetroot are tender. Set aside to cool, then cut in half.

Combine the sour cream and grated horseradish. Set aside.

Remove the Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Drizzle with the olive oil then sprinkle over the horopito seasoning.

Heat a BBQ hot plate or chargrill plate to med-high.

Cook the venison for 3 mins on each side, until cooked to med-rare.

Cover loosely and leave to rest for 5 mins before cutting against the grain.

Arrange the venison slices on a platter with the baby beets, radicchio, blue cheese, sliced pears, blackberries and walnuts. Garnish with rosemary and thyme sprigs.

Serve with the horseradish cream and crusty bread.